Louisianasweetpotatofrenchtoastwithpecanhoneybutter Recipes

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LOUISIANA SWEET POTATO FRENCH TOAST WITH PECAN HONEY-BUTTER



Louisiana Sweet Potato French Toast With Pecan Honey-Butter image

This sounds like an interesting breakfast. I think 1 egg would work instead of 2 yolks. From the Advocate (Baton Rouge newspaper) who say the recipe is by Patrick Ashton, of New Orleans.

Provided by Random Rachel

Categories     Breakfast

Time 55m

Yield 4 french toast sandwiches, 4 serving(s)

Number Of Ingredients 19

1 large louisiana sweet potato
2 ounces cane syrup
4 ounces cream cheese
1 teaspoon kosher salt
1 tablespoon cinnamon
1/2 nut nutmeg, grated with microplane
1 cup pecans, coarsely chopped
1 cup unsalted butter
1 cup honey
8 slices hearty white bread or 4 slices thick-sliced challah
2 egg yolks
2 tablespoons brown sugar
1 tablespoon cinnamon
1/2 nut nutmeg, grated
1 tablespoon vanilla
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1 cup milk
1/2 tablespoon unsalted butter

Steps:

  • For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
  • Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
  • Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
  • Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
  • For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
  • Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
  • Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.

LOUISIANA STYLE FRENCH TOAST (OR PAIN PERDU)



Louisiana Style French Toast (or Pain Perdu) image

I learned how to make this rich, gooey, caramel-ly version of French Toast when I lived in Louisiana. It is very sweet - feel free to decrease the amount of sugar if you wish. There is no milk in this version. If you don't have a good nonstick pan, you may need to grease your pan with some oil or butter rather than the nonstick spray, as the sugar caramelizes and can be a little messy to clean.

Provided by HeatherFeather

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 large eggs, well beaten or use egg substitutes
2/3 cup sugar
1/2 teaspoon vanilla extract
sliced bread
butter-flavored cooking spray or oil
powdered sugar, for dusting

Steps:

  • Beat together the eggs,sugar,and vanilla extract.
  • Dip each slice of bread into the batter to coat both sides.
  • Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
  • Brown well on both sides,but don't let burn.
  • Dust with powdered sugar and serve with warm maple syrup on the side.
  • Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
  • The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.

Nutrition Facts : Calories 333.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.8, Carbohydrate 67.5, Sugar 67.2, Protein 6.3

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